Egyptian kari kuah mini egg martabak
1 of these dough can be 6 martabak. If it's lacking, just add the ingredients.
It feels different from the usual martabak, because it uses curry spices. Plus gravy ala Egypt. It's more effective to break the fast
6 spring rolls
2 beaten chicken eggs
3 red onion cloves thinly sliced
2 thinly sliced garlic cloves
1 thinly sliced onion
2 yellow tofu
100 gr of minced beef
2 tablespoons of curry spices (I use the butterfly brand)
As much as salt
1 tbsp. Of powdered broth
100 ml of acidic water
Enough palm sugar
2 lamb chili
1/2 small onion, finely sliced
2 red onions, thinly sliced
2 curly red chilies, thinly sliced
Cook Time → 20 min
1. 1.Prepare the ingredients for martabak filling. Tofu is crushed using a fork, thinly sliced chives, onions, shallots & garlic, thinly sliced, ground meat. Then saute briefly until the meat is cooked. Give 2sdm of curry spices, salt, pepper & powder broth. Then pour the egg shake. Mix well.
2. 2.Prepare spring rolls. Take 1 tablespoon of the contents of martabak. Place it in the middle. Fold the bottom side, apply water to all sides (this is useful for sticking the spring roll skin). After that fold the sides of the top, left and right.
3. 3.Heat a bit of cooking oil so that when frying, the oil is all submerged. Use a small fire. Fry until browned.
4. 4.How to make soup: prepare a bowl, soak all ingredients in hot water. Stir until the tamarind water and palm sugar dissolves. Let stand for a moment. Then take the tamarind lump of Java Indonesia.
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